Michelin 2019 announcement

Americas - USA East NYC and environs
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The 2019 list of Michelin stars for New York City

Three Stars

Chef’s Table at Brooklyn Fare

Eleven Madison Park

Le Bernardin

Masa

Per Se

Two Stars

Aquavit

Aska

Atera

Blanca

Daniel

Gabriel Kreuther (new)

Ichimura at Uchu (new)

Jean-Georges

Jungsik

Ko

L’Atelier de Joel Robuchon (new)

Marea

The Modern

Sushi Ginza Onodera

Tetsu Basement (new, but closed)

One Star

Agern

Ai Fiori

Aldea

Atomix (new)

Babbo

Bar Uchu

Batard

Blue Hill

Bouley at Home

Cafe Boulud

Cafe China

Carbone

Casa Enrique

Casa Mono

Caviar Russe

Claro (new)

The Clocktower

Contra

Cote

Del Posto

Faro

The Finch

Gotham Bar and Grill

Gramercy Tavern

Gunter Seeger NY

Hirohisa

Jeju Noodle Bar (new)

Jewel Bako

Junoon

Kajitsu

Kanoyama

Kosaka (new)

L’Appart

Le Coucou

Le Grill de Joel Robuchon (new)

Meadowsweet

The Musket Room

Nix

Noda (new)

NoMad

Okuda (new)

Oxomoco (new)

Peter Luger

The River Cafe

Satsuki

Sushi Amane

Sushi Inoue

Sushi Nakazawa

Sushi Noz (new)

Sushi Yasuda

Tempura Matsui

Tuome (new)

Uncle Boons

Wallse

ZZ’s Clam Bar

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I’m particularly excited because my cousin’s cousin is part of the Uchu/Bar Uchu/Ichimura team. The entire team there is so thrilled to be able to accomplish this after opening in late 2017.

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Nice! On my list of places to check out.

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Any ‘cheap eats’?

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Not surprised, I had an excellent dinner back in January

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Uncle Boon, Jeju Noodle, Cafe China

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Thanks sincerely.

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A little surprised that Shoji didn’t get any stars. Certainly in the same league as all the other sushi new-comers and arguably better.

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Shoji’s chef was hired permanently only in June, which was probably past Michelin’s cutoff for this year’s guide.

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Not necessarily better than all the newcomers however certainly much better than yasuda, inoue, satsuki and worthy of a * by NYC rating standards.

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good point

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Yes, “best” is a wrong choice of word without qualification. I would arugue that Shoji’s product sourcing is among the best in NY. The kaiseki/kappo influence of the courses preceding the nigiri almost steals the show, and makes this a place I try to return to frequently.

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Not sure if this is right for here, but is sushi generally trendy or just with the FTC crowd.

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To me, it’s just something I eat regularly because I like it. Poke is trendy (in Manhattan, not in Hawaii). Sushi is a longtime component of the culinary landscape.

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I’ve never had the “good stuff.” Isn’t it really expensive? Ah well this is OT. But thanks.

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I’m not a sushi high roller, although I’d like to (have enough money to) be. I can manage - upper intermediate? - like 15 East, and Kanoyama, and Sushi Dojo.

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In the US, Michelin mostly gives two or three stars only to French, French-influenced, and Japanese restaurants.

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How interesting. Thanks for that, r.